Paleo coconut yogurt is an excellent way of adding probiotics and gelatine into your diet. This delicious creamy treat is easy to make yourself, and then you can choose exactly what goes into it, without having to compromise on added sweeteners, thickeners or additives that you’d rather leave out. Method: This recipe is for an electric yogurt maker, using a thermophilic (heated) yogurt culture. This recipe can also be made in an Easiyo or using the oven light method, but has not been tested using those methods and may thus require tweaking. The yogurt maker comes with 7 cup sized jars, so we use 6 of them for the coconut yogurt and one for the dairy yogurt to keep the heirloom culture perpetuating. You will need: A thermometer: you need to be able to measure the temperature of your mixture during heating – We use a Salter digital cooking thermometer A yogurt maker (or an alternative way of keeping the culture at a consistent temperature for the incubation period) – We use a Luvelo yogurt maker Using a perpetuating heirloom-variety yogurt starter: Unfortunately a heirloom variety yogurt starter won’t live from batch to batch in coconut cream, as it’s too different from an animal based milk. This means that if you want to use yogurt from your previous batch to start up a new lot of yogurt, it needs to be dairy based (such as cow, goat, buffalo, etc milk). To work around this problem you can either use a fresh yogurt starter powder each batch (adds to the cost of the yogurt), or you can opt to keep...

Gelatine is full of goodness and has been popping up in the paleo/primal circles a lot recently. While sipping a 24-48hr bone broth is by far the healthiest option for getting your gelatine (and a truck load of other nutrients), here’s a quick and easy recipe for adding gelatine into your diet in the form of a delicious coconut pudding. Makes 2-4 servings Ingredients: 1 cup coconut cream 1 cup of mango (any fresh/frozen fruit or berries work great) 1 banana (the riper the sweeter the result) 1 tbsp grassfed gelatine (we use Great Lakes – red) 1/4 cup cool water Instructions: Place a pot on medium heat and pour in coconut cream and fruit/berries. Let heat up stirring every now and then for about 5 minutes. Mix gelatine powder into the water and let sit for a few minutes. Remove pot from heat and mix in gelatine. Return to heat and stir for a couple of minutes. Pour into a blender (depending on your blender, you probably want to let the mixture cool down a little bit, but not too much as it will start setting). Blend until smooth, pour into ramekins and place in the fridge to cool for a couple of hours or until set. Enjoy!...

These paleo oven baked apples are the perfect treat for a special occasion, or just the thing to cheer up a rainy day. They are quick and easy to prep, and when you’re cooking up a roast, you can just throw them in the oven afterwards! Serves 6 Paleo Oven Baked Apples Ingredients: 6 apples, cored (we used Golden Delicious) Dates, pitted (depending on size of the apples & dates, you’ll need 1-6 per apple) Cinnamon 1 tsp Vanilla Extract 1/2 cup Coconut Cream Paleo Oven Baked Apples Instructions: Pre-heat oven to 170C. Wash and core apples. Peel off the top of the apple so that the cinnamon will stick better. Stuff apples with pitted dates and place them in an oven dish. Pour about 1cm of water on the bottom of the dish. Sprinkle apples liberally with cinnamon (we used LOTS as I love cinnamon and it’s very good for you). Mix coconut cream and vanilla extract in a small serving jug. Bake apples for about 50-60 minutes, until they soften up nicely and the natural sugars caramelise to give them that beautiful baked apple taste. Serve warm apples in small dessert dishes with liberal pour of coconut...

Everybody loves a good burger, right? This Aussie staple is easy to paleo-fy into a delicious and nutrition rich meal – with bacon! This recipe makes about a dozen patties, so there’s plenty of leftovers for lunches or even freezing if you’d like. Makes about dozen patties Porcini burger patty ingredients: 1kg grass-fed organic beef mince 50g dried porcini mushrooms 1 large onion, minced 4 cloves garlic, minced 2 eggs salt & pepper to taste Other ingredients: Nasties free bacon Homemade paleo mayo Guacamole Fresh pineapple, cut into thin slices Lettuce Tomato, sliced Cucumber, sliced Spanish onion, sliced into rings Instructions: Place porcini mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes. Drain and squeeze out excess water. (Tip: Collect the porcini soaking water and reduce it in a small sauce pot. You can use this to create delicious mushroom sauce to accompany your next steak meal!) Mix the drained mushrooms with all the remaining burger patty ingredients (mince, onion, garlic, eggs, salt & pepper) in a bowl. Form into patties and cook on a BBQ. I use two egg rings stacked up to form the patties. This creates pretty patties that are all the same size and a perfect round shape. Before cooking, press the middle of the patties thinner so they don’t swell up while cooking. While cooking the patties, fry the bacon slices and eggs on the BBQ as well. Arrange lettuce, tomato, onion rings and cucumber onto plates. Place pineapple slices on top of the salad bed and top with guacamole. Stack patties on top of guacamole, smear mayo on...

This delicious and creamy quiche makes a fantastic Sunday lunch – and even better when you can heat it up for a quick & easy meal the next day! Serves 4-6 Ingredients: 500g nasties-free bacon, chopped 1 large bunch of spinach 12 organic, free-range eggs 1 large brown onion, chopped 1/4 cup coconut cream 2 gloves garlic, minced 2 tsp onion flakes 1 tsp garlic powder 1 tbsp Italian herbs Salt & pepper to taste Fat of choice (coconut oil, ghee, lard or grassfed butter all work great) Instructions: Preheat oven to 200C. Grease a glass baking dish with your fat of choice (we find that lard works especially well – ask your organic butcher for it!). Heat a large skillet on medium high heat and cook bacon, onions and garlic until browned. Place evenly on the bottom of the glass oven dish. Mix eggs, coconut cream, onion flakes, garlic powder, Italian herbs, salt & pepper in a bowl. Layer spinach on top of the onion and bacon mixture. Pour egg mixture over the spinach leaves. Use your fingers to pack the spinach down under the egg mixture. Try to cover the spinach completely so that the eggs are sitting on the top. Bake under a lid (or covered with foil) for 30 minutes. Remove cover and bake for another 20 minutes (if you are using a deep dish, this might take a little longer). The best way to see if the quiche is cooked through is to jiggle the dish – if the centre doesn’t move, the eggs are done. Enjoy!...